Buyruk, G. Et Al. 2023. The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin , vol.12, no.3 , 402-410.

Buyruk, G., celik, m., KÜÇÜKGÜLMEZ, A., & KADAK, A. E., (2023). The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin , vol.12, no.3, 402-410.

Buyruk, Güneş Et Al. "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat," Marine Science and Technology Bulletin , vol.12, no.3, 402-410, 2023

Buyruk, Güneş Et Al. "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat." Marine Science and Technology Bulletin , vol.12, no.3, pp.402-410, 2023

Buyruk, G. Et Al. (2023) . "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat." Marine Science and Technology Bulletin , vol.12, no.3, pp.402-410.

@article{article, author={Güneş Buyruk Et Al. }, title={The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat}, journal={Marine Science and Technology Bulletin}, year=2023, pages={402-410} }